Beef and Broccoli

1 tablespoon peanut oil

2 cloves garlic, and a thumb of ginger finely minced

1 pound beef sirloin, sliced to 1/2-inch long strips

4 ounces tender baby broccoli florets, blanched (about 1 1/2 cups)

1 tablespoon Shaohsing rice wine 

2 tablespoons dark soy

1/4 cup hot vegetable stock

1 heaping tablespoon cornstarch, blended with 2 tablespoons cold water

1 tablespoon peanut oil

1 tablespoon Sichuan peppercorns

1 teaspoons sugar

1 to 2 tablespoons light soy

1 teaspoon dark soy

Heat a wok over high heat and add the oil. When the oil begins to smoke, add the garlic, ginger, and Sichuan peppercorns and stir-fry quickly for a few seconds. 

Add the beef and let it cook for a moment. As it starts to turn brown, after a minute or so, add the broccoli florets and the rice wine. Stir-fry for a few seconds. 

Season the beef and broccoli with sugar, dark soy.

Add in the vegetable stock and bring the mixture to a boil. Stir in the cornstarch and water mixture and cook to thicken, about 1 minute. Serve immediately.

Heat a wok over high heat and add the oil. When the oil begins to smoke, add the garlic and Sichuan peppercorns and stir-fry quickly for a few seconds. 

Add the beef and let it settle for a moment. As it starts to turn brown, after a minute or so, add the broccoli florets and the rice wine. Stir-fry for a few seconds. 

Season the beef and broccoli with the honey, dark soy. 

Add in the vegetable stock and bring the mixture to a boil. Stir in the cornstarch and water mixture and cook to thicken, about 1 minute. 

Serve immediately.